Jamie Oliver

Roasted chicken breast with creamy butternut squash and chilli

A beautiful roast for one

Thanks for voting. Why not leave a comment
Rate
(203)

Roasted chicken breast with creamy butternut squash and chilli

Serves 1
Cooks In45 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    645
    32%
  • Fat
    22.8g
    33%
  • Saturates
    5.5g
    28%
  • Protein
    44.8g
    100%
  • Carbs
    59.4g
    23%
  • Sugar
    32.8g
    36%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Cook with Jamie
recipe adapted from

Cook with Jamie

Nutrition per serving
  • Calories
    645
    32%
  • Fat
    22.8g
    33%
  • Saturates
    5.5g
    28%
  • Protein
    44.8g
    100%
  • Carbs
    59.4g
    23%
  • Sugar
    32.8g
    36%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

ADVERTISEMENT
Tap For Method

Ingredients

  • 1 higher-welfare chicken breast
  • ½ fresh red chilli
  • 2 sprigs fresh marjoram or oregano
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper
  • 1 medium butternut squash
  • a little single cream
  • grated nutmeg
  • salt
  • pepper
  • olive oil
Tap for method

Share this Recipe

Copy URL
Tap For Ingredients

Method

Preheat the oven to 200°C/400°F/gas 6. Put 1 chicken breast, with its skin left on, in a bowl. Deseed and slice up half a fresh red chilli and add to the bowl with the leaves from a couple of sprigs of fresh marjoram or oregano and a pinch of sea salt and freshly ground black pepper. Toss together. Very carefully cut a medium butternut squash into quarters. Remove the seeds and slice one quarter of the squash as finely as you can. Place the chicken breast and flavourings from the bowl into the tray and snugly fit your squash slices around the chicken. Carefully pour a little single cream around the squash (not on the chicken). Season with grated nutmeg and salt and pepper then drizzle with some olive oil and cook in the middle of the oven for 25 to 35 minutes.

Tip

View Comments

Jamie's world